Turkey tetrazzini is the best way to use up leftover turkey. It’s a delicious pasta casserole dish with a creamy sauce and cheese melted on top. Make with less than 10 ingredients!
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Easy Leftover Turkey Recipe
Just like chicken tetrazzini, it’s easy to make and takes less than 10 ingredients. It’s a comforting family favorite along with this healthy turkey chili. Other classic recipes we make post-turkey dinner include homemade turkey pot pie and leftover turkey soup.
Recipe Ingredients for Turkey Tetrazzini Casserole
Combine all these ingredients together to make the best turkey tetrazzini dish ever!
Find the full printable recipe with specific measurements below.
- Noodles: You can use either thin spaghetti or linguine type of noodle.
- Butter: Salted or unsalted butter works well with this recipe.
- Onion & garlic: Finely chop and cook until golden for flavor.
- Turkey breast: Use up your leftover turkey meat.
- Cream of mushroom soup: This will add in thickness and flavor to your noodles.
- Sour cream: Thickens up the sauce plus helps with the creaminess in the mixture.
- Cheese: Freshly shredded mozzarella & parmesan cheese will give this dish the cheesiest noodles.
How to Make Turkey Tetrazzini
- Cook pasta. Cook pasta al dente, according to package directions. Then drain the pasta, reserving 1/2 cup pasta water.
- Make the sauce. Melt the butter over medium-heat in a skillet. Add in the chopped onions and cook for 3 to 5 minutes. Then add minced garlic and cook an additional minute. Next add in the turkey, cream of mushroom soup and sour cream. If you need to thin the sauce out a little, add in the pasta water.
- Combine. Toss together the sauce and noodles, then pour mixture in a buttered 8×8″ baking dish.
- Bake in the oven. Top with cheese and bake in oven at 350°F for 25-30 minutes, or until the top is bubbly and lightly golden.
Tips and Substitutions
This tetrazzini casserole dish is perfect for using leftovers and having an extra meal during the week.
- Use homemade cream of mushroom soup if you’d prefer to make your own.
- Add in 1/2 cup sliced mushrooms with the chopped onions.
- You can also use cooked chicken instead of turkey for a chicken tetrazzini.
- For more texture, feel free to sprinkle some bread crumbs on top.
- You can substitute chopped onions and minced garlic with 1/2 teaspoon both onion powder and garlic powder. Simply mix the seasonings with the melted butter.
- Frozen peas also taste yummy in this dish. Mix them in when you stir together the sauce and noodles.
Tetrazzini is an American dish that is made with diced meat or seafood. It usually has a buttery cream sauce with mushrooms and topped with cheese.
It is known to have been originated in San Francisco. The dish is named after the famous opera singer Luisa Tetrazzini.
Ernest Arbogast who was the chef at the Palace Hotel in San Francisco created the tetrazzini. Now this dish has evolved into several different variations!
How to Freeze Turkey Tetrazzini
This dish makes a great freezer meal. Sometimes I double the recipe and pop one in the freezer for busy weeknights.
- To freeze before baking: Mix together the noodles with the sauce, then pour into a buttered baking dish. Let cool completely, then add cheese on top. Cover tightly with foil or lid and place in the freezer.
- To freeze after baking: Let cool completely, then cover with foil or a lid. Place in freezer until ready to enjoy.
- Reheating: Let thaw in fridge overnight, then bake in oven at 350°F according to directions.
5 star review
“Delicious! Everyone loved it and helped me stretch my meals with out being bored of turkey.”– Michelle
More Baked Pasta Dishes
Turkey Tetrazzini recipe
- 8×8 baking dish
- 8 ounces thin spaghetti , or linguine
- 3 Tablespoons butter
- ½ cup finely chopped onion
- 1-2 teaspoons minced garlic
- 2-3 cups cooked turkey breast
- 1 cup cream of mushroom soup , or cream of chicken
- ¾ cup sour cream
- 1/2-1 cup shredded mozzarella cheese
- 1-2 Tablespoon grated parmesan cheese
S&P, to taste
Fresh parsley for serving
- Preheat oven to 350°F. Butter a 8×8" baking dish and set aside. Cook pasta al dente, according to package directions. Drain, reserving 1/2 cup pasta water.
- In a skillet, melt the butter over medium-heat. Add the onions and cook 3-5 minutes. Then add the garlic and cook an additional minute.
- Next add in the turkey, cream of mushroom soup and sour cream. Add in pasta water if need to thin out. Salt and pepper to taste. Toss sauce with noodles and pour into baking dish.
- Sprinkle with cheese and bake for 25-30 minutes, or until the top is bubbly and lightly golden. Top with fresh parsley if desired.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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